members recipes

Eggs baked with sauteed summer squash with shallots and topped with crispy bacon.

Ingredients
2 pounds (4 medium) summer squash and/or zucchini
1 scallion, diced
2 tablespoon unsalted butter
4 large eggs
salt and black pepper to taste
4 strips of bacon, crispy

Method
Grate the squash using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain through a dish cloth for 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

While the squash is draining, crisp up the bacon to desired crispiness.

Preheat the oven to 375 degrees. Heat 1 tablespoon of butter in a large ovenproof (cast iron) skillet over medium-high heat and toss in the chopped shallots and cook until they are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make 4 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation.

Bake in the oven for 10-12 minutes until eggs are set as desired, and top with bacon bits.